Hoisin Glazed Bavette Steak with Ponzu Green Beans and Scallion Rice

This hoisin-glazed bavette steak is a quick and flavorful dinner that brings together sweet, savory and tangy elements. The steak is seared to perfection and coated in a sticky hoisin glaze, then served with ponzu-roasted green beans and fluffy scallion rice. A drizzle of spicy sriracha mayo ties it all together for a restaurant-quality meal at home.

Ready in about 35 minutes, this dish is perfect for busy weeknights when you want something impressive without spending hours in the kitchen. The combination of flavors and textures-tender steak, crisp green beans and aromatic rice-will make this a new favorite.

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Ingredients

6 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C) with rack in top position. Wash and dry produce. Trim and thinly slice scallions, separating white parts from green tops. Trim green beans if needed. In a small microwave-safe bowl, combine hoisin sauce, ¼ tsp garlic powder (½ tsp for 4 servings) and 1 tbsp water (2 tbsp for 4). Microwave until warmed through, about 30 seconds. Set aside.
2. Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and cook until softened, about 1 minute. Stir in rice, 1¼ cups water (2¼ cups for 4) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, toss green beans on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 10-12 minutes.
4. Meanwhile, pat steak dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side. Add half the hoisin glaze and turn steak to coat. Transfer to a cutting board and let rest at least 5 minutes. Thinly slice against the grain.
5. In a small bowl, combine mayonnaise, remaining garlic powder to taste and sriracha to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
6. Fluff rice with a fork; stir in 1 tbsp butter (2 tbsp for 4) and season with salt and pepper. Toss green beans with ponzu sauce and half the sesame seeds. Divide rice, green beans and steak between plates. Drizzle steak with remaining hoisin glaze; drizzle everything with sriracha mayo to taste. Top with scallion greens and remaining sesame seeds. Serve.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with flank steak, sirloin or ribeye. Adjust cooking time as needed.

What can I use instead of ponzu sauce?

You can mix equal parts soy sauce and fresh lemon or lime juice as a substitute.

Is this recipe gluten-free?

The recipe contains soy sauce and hoisin sauce, which typically contain wheat. Use tamari and gluten-free hoisin for a gluten-free version.